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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the marinade and steak: | 2. Combine the cilantro, Worcestershire, garlic, chili peppers, lime juice, marjoram and onion in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours. | 3. To prepare, bring the steak to room temperature. Heat a grill pan to medium-high, shake off the excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside. | 4. For the soup: | 5. Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup. | 6. In a soup pot, heat the 2 tablespoons olive oil, two turns of the pan, over medium-high heat. Add the garlic, celery, chili peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8-10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal. | 7. To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
garlic clove	2		chopped	-	-	-	-
chili pepper	1		seeded chopped	1.25	0.2956	0.0625	0.0062
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
red onion	1/4		minced	16.0	3.736	0.44	0.04
skirt steak	1	lb		929.3354	0.0	120.8589	45.6054
black pepper			coarse	-	-	-	-
salt				-	-	-	-
pearl barley	1	cup		704.0	155.44	19.82	2.32
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	4		chopped	-	-	-	-
celery rib	2		chopped	-	-	-	-
chili pepper	2		seeded chopped	1.25	0.2956	0.0625	0.0062
red onion	1		chopped	16.0	3.736	0.44	0.04
bell pepper	1		chopped	-	-	-	-
black pepper			ground	-	-	-	-
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
cilantro	1	handful	chopped	0.92	0.1468	0.0852	0.0208
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.